Submerge the cabbage in a bowl of salt water, using approximately 1/4 cup salt per liter water. Soak until the cabbage loosens, 30 minutes to 1 hour.
Rub salt on the cabbage leaf by leaf, salting the outer layers less than the inner layers. Rinse the cabbage and squeeze out the excess liquid.
Combine the sweet rice flour with 3 tablespoons plus 1 teaspoon water in a small pot and bring to a boil, whisking vigorously, until the texture is like glue. Let cool to room temperature.
Puree the garlic, ginger
, fish sauce, onions and pear in a food processor, and then add in the chili pepper and sugar, followed by the rice flour mixture.
Mix the carrots, green onions
into the kimchi mixture, and then stuff into the loosened cabbage. Transfer to an airtight container and let ferment at room temperature 3 days (or 5 days if the weather is cold) to create the kimchi.